壳聚糖微胶囊对鱼油品质的影响
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科技部国际合作项目(2014DFA32880); 浙江省重大科技专项重点项目(2012C03009-4)


Effect of Chitosan Microcapsules on the Quality of Fish Oil
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    摘要:

    为探究微胶囊化对鱼油品质的影响,以壳聚糖为壁材,金枪鱼油为芯材,采用喷雾干燥法制备鱼油微胶囊,分别检测鱼油及鱼油微胶囊的理化指标、脂肪酸组成及挥发性成分,并通过加速贮藏试验考察以上指标的变化。结果显示:鱼油微胶囊过氧化值高,不饱和脂肪含量低,与腥味相关的关键挥发性成分多,品质较低。贮藏期间鱼油微胶囊能明显抑制过氧化值的增长和关键挥发性成分含量的升高,对DHA和EPA的保留率影响不大,说明鱼油微胶囊制备过程会在一定程度上降低鱼油品质,然而对延缓鱼油氧化、掩蔽不良风味确实有一定作用。

    Abstract:

    In order to investigate the effect of microencapsulation on the quality of fish oil, we made microcapsule by spray drying method, which was composed of chitosan as shell material, tuna oil as core material. The physicochemical properties, fatty acid composition and volatile ingredients were detected, and the accelerated storage tests were used to examine changes in these indicators above. The results showed that the fish oil microcapsules had higher peroxide value, lower unsaturated fat content, more key volatile components related to the fishy smell, and lower quality relatively. During the storage, fish oil microcapsules can significantly inhibit the increase of peroxide value and the increase of the content of key volatile components, and little effect on retention rate of DHA and EPA. Although the fish oil microcapsule preparation process will reduce the quality of fish oil to a certain degree, but to delay the oxidation of fish oil and masking bad taste does have a certain effect.

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彭茜;戴志远;宋恭帅;张蒙娜;郑振霄;沈清;.壳聚糖微胶囊对鱼油品质的影响[J].中国食品学报,2020,20(5):222-230

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  • 在线发布日期: 2020-05-28
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